There are two very simple ways to avoid coming across a hidden bone when eating a fish dish. The first is to buy fish from one of the larger species which have large central spines and few small bones. The second way is to take out the small bones from pin a flat or round fish.
The benefits of the larger and firmer fleshed fish
Tuna and Monk Fish are two prime examples of larger fish. They both have firm textured flesh, strong spines and few of the smaller lateral bones. Tuna being considered very similar to lean Beef, and Monk Fish on a par with Prawns and Lobster. The recipe alternatives from around the world for both fish are enormous. Check on the Internet for cooking suggestions from the simple to the more complex. You will be able to create a wonderful bone-free meal.
How to remove bones from the more complex species of fish
A few years ago I dined with a business associate who ordered Whitebait as a starter. Whitebait are the tiny pencil thin fish coated in milk, seasoned flour, deep fried and eaten whole. My colleague decided to fillet all the fish. It took him a while, to concern the waiting and kitchen staff who were wondering how long it would before serving the main course.
His expectation of a boneless piece of fish was a little extreme. With most people the concern is to remove the hidden, lurking throat assassin – the small pin bone. Ask help from your fish supplier to remove them, and state your concerns about any remaining in the fish you buy. If on your return home you still find a bone in the fillet then try another fish supplier next time.
If help is not at hand then complete the task on your own. You can easily find the bones. They are usually either in the stomach wall or down the length of the fish in the centre of the fillet. Gently feeling around will find them. Using a set of tweezers will remove the smaller bones, with a small filleting knife coming handy to cut out the bones in the stomach wall. You will end up with a totally bone free fillet and be able to cast all your worries aside.
With some types of firm textured flat fish, such as Dover Sole, the fish will not need filleting. You will find that after cooking, the fillet can easily be removed from the carcass of the fish.